Beef Morcon

Estimated cooking time: 2 to 3 hours.

Morcon Ingredients:

• 1 kilo beef, sliced 1/4 inch thick (3 pcs.)

• 1/4 kilo ground beef liver

• 200 grams sliced sausages or ham

• 200 grams pork fat (cut is strips)

• 3 hard boiled eggs, sliced

• 100 grams cheddar cheese in strips

• 100 grams grated cheddar cheese

• 2 onions, chopped

• 5 bay leaf (laurel)

• 1/2 teaspoon of ground black pepper

• 1/2 cup vinegar

• 2 teaspoon salt

• 2 cups of water

• 2 meters thread or string (for tying)

Beef Morcon Cooking Instructions:

• Spread and stretch the sliced beef on your working table.

• Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.

• Roll the sliced beef with all the filling inside and secure with a thread or string.

• Repeat the procedure for the two remaining beef slices.

• On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

• Cover the pot and bring to a boil. Simmer for one hour.

• Add the vinegar and continue to simmer of another hour or until beef is tender.

• Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.

Cooking Tips:

• A spoon or two of flour can be added to water to thicken the sauce.

• Instead of boiling in a pot, you can use a pressure cooker for faster cooking.

• Optional: Garnish with olives before serving.

Source:http://www.filipinofoodrecipes.net/morcon.htm

Pork Steak / Beef Steak Filipino Style

Estimated time to prepare and cook: 50 minutes

Ingredients:

• 3/4 kilo tender pork or beef steaks, sliced

• 1 tablespoon kalamansi or lemon juice

• 5 tablespoons soy sauce

• 3 cloves of garlic

• 1 small piece ginger, crushed

• 1/2 teaspoon ground black pepper

• 1/2 cup onions, sliced in rings

• 4 tablespoons cooking oil

Pork / Beef Steak Cooking Instructions:

• Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
• In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
• Increase heat for a minute or two to brown steaks.
• Add the sliced onions and continue to cook for another minute.
• Serve on a platter including the oil and sauce.
• Best served with hot plain rice.

Source: http://www.filipinofoodrecipes.net/pork_steak.htm

Sweet and Sour Pork

Estimated cooking time: 45 minutes

Ingredients:

• 1/2 kilo pork loin, sliced into pieces

• 1 small can pineapple chunks

• 1 large onion, quartered

• 1 red & 1 green bell peppers, sliced into strips

• 2 tablespoons of soy sauce

• 3 tablespoons of peanut oil

• 4 tablespoons of cornstarch

• 3 tablespoons of ketchup

• 1 tablespoon of sugar

• 1 teaspoon of salt

• 3 cloves of minced garlic

Sweet and Sour Pork Cooking Instructions:

• In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).

• Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.

• Fry the pork in a skillet until golden brown, set aside.

• Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.

• Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.

• Pour over fried pork then serve with rice.

Beef Kaldereta

Ingredients:

• 1 kilo beef, cut into chunks

• 1 big can (350g) liver spread or ground liver

• 5 onions, minced

• 5 cloves garlic, minced

• 6 tomatoes, sliced

• 1 cup tomato sauce

• 3 green peppers, diced

• 3 red peppers, diced

• 4 pieces hot chilli peppers, minced

• 3/4 cup grated cheese

• 2 cups beef stock or water

• 1/4 cup cooking or olive oil

Kaldereta Cooking Instructions:

• In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

• Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

• Add cheese and olives (optional) and continue to simmer until the sauce thickens.

• Serve with plain rice

Cooking Tips:

• Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

• For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Estimated cooking time: 1 1/2 to 2 hours



Source: http://www.filipinofoodrecipes.net/kaldereta.htm

Tinolang Manok (Chicken Ginger Stew)

Ingredients:

• 1 kilo whole chicken, cut into pieces.

• 1 small young papaya or sayote, cut into small pieces.

• 2 tablespoons ginger, crushed and slliced into strips

• 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves

• 1 liter of water

• 5 garlic cloves, minced

• 1 red onion, diced

• 4 tablespoons oil

• 2 tablespoons patis (fish sauce)

Instructions:

• In a stock pot, heat oil and sauté garlic, onion and ginger.

• Add water and the chicken.

• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

• Season with patis

• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

• Add sili leaves then turn off the heat.

• Serve steaming hot on a bowl with plain rice on the side.

Estimated cooking time: 45 minutes

Source: http://www.filipinofoodrecipes.net/chickenstew.htm

Fish Balls

RAW MATERIALS :

fresh fish - any of the following species: kalaso, dalagang bukid, labahita, shark, bidbid, torsillo and bisugo

Ingredients: (for ½ kg fish meat):

2 tsp salt
1 cup all-purpose flour
1 cup cornstarch
2 tbsp baking powder
½ cup iced water
¼ tsp monosodium glutamate (MSG), optional


UTENSILS:

stove, turner, trays,
casserole, colander, food processor/grinder,
frying pan (carajay), measuring cup, weighing scale,
knives, measuring spoon, plastic sealer,
chopping board, mixing bowl


PROCEDURE:

1. Wash fish, split into butterfly fillet and eviscerate. Wash and drain.
2. Separate fish meat from skin and bones and chop finely.
3. Add salt to fish and mix evenly. Gradually add flour, cornstarch, baking powder and MSG (optional) and mix well.
4. Add iced water and mix well until a thick homogenous paste is obtained.
5. Form into balls and allow to set in water for 2 hours.
6. Cook in boiling water. When balls float, they are already cooked.
7. Transfer fish balls in perforated trays or colander and cool to room temperature.
8. Pack the fish balls in polyethylene bags with weights of ¼ kg to 1 kg per pack.
9. Store the product in a chiller or freezer.

Sauce:

Ingredients:
¾ cup water
½ tbsp cornstarch
½ tbsp patis
½ tbsp flour
2 tbsp sugar
¼ tsp black pepper

Procedure:
Combine all the ingredients and cook in medium heat with constant stirring (5-10 minutes).


Source: http://pinoynegosyo.blogspot.com/2006/08/making-fish-balls.html

Tocino

How to make Tocino

Ingredients and Weight

Shoulder 1.0 kg
Salt 20 g
Sugar 80 g
Prague powder 4 g
MSG 4 g
Black Pepper 4 g
Phosphate 3 g
Water 100 ml

Procedure:

1. Slice the meat across the grain.
2. Dissolve all the ingredients.
3. Mix in the sliced meat thoroughly.
4. Cure in the chiller for 24 hours.
5. Package.


Source: http://pinoynegosyo.blogspot.com/2006/09/making-tocino-longanisa-and-sausage.html